Date posted: 12/05/2022

Sticky Asian vegan lamb noodles

Served with pickled onions and crispy battered vegetables

  • Serves 1
  • Timing: 15 mins
Votes: 0 Average: 0


Granulated sugar 25g
Everyday Favourites white wine vinegar 30ml
Red onion ½
Mock lamb pieces 80g
Garlic (chopped) 15g
Ginger root (chopped) 15g
Mixed chillies (chopped) 10g
Everyday Favourites pure Canadian maple syrup 25g
Dark soy sauce 30ml
Gluten free batter mix 100g
Cauliflower 30g
Broccoli 30g
Noodles 200g
Everyday Favourites edamame soya beans 30g
Asian slaw mix 40g
Juice from fresh lime 1
Juice from fresh lemon ½
Coriander (chopped) 10g
Spring onion (sliced) 1
Micro coriander 3g


  1. Reduce the sugar and vinegar in a pan, then pour over the sliced red onion for a quick pickle and set aside
  2. Fry the mock lamb in a hot pan with finely chopped garlic, ginger and chilli, then add the maple and soy and reduce down
  3. Make up the batter with some diced chilli added, add your cauliflower and broccoli florets and deep fry until golden and crispy
  4. Boil the noodles for 1-2 mins and pan fry the edamame beans in oil until slightly charred
  5. Mix the Asian slaw mix with lime and lemon juice, chopped coriander and sliced spring onions, then toss together in the pan with the mock lamb and noodles
  6. Garnish the noodles with the edamame beans, pickled onions and micro coriander, with the crispy battered vegetables on the side
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